Our low carb Vegan chili recipe is packed with savory hearty flavor without the meat or the carbs.
The creamy avocado, coconut yogurt, and fresh cilantro balance the āmeatyā flavors from the soya mince and herbs to create a flavor sensation!
Serve over cauliflower rice, stuffed in a baked pepper, or over lettuce to make a delicious tex-mex salad.
We finish the dish off with a few shakes of nutrient-packed nutritional yeast, or ānoochā. It’s a great source of b12 and is popular for its ācheesyā flavor. (Itās also tasty on freshly popped popcorn!)
This vegan chili recipe is sure to be a staple in your meatless recipe toolbox!
Whatās your favorite vegan dish? Share with us in the comments!
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Low Carb Vegan Chili
Ingredients
250g vegan soya protein mince
2 tbsp extra virgin olive oil
2 tbsp coconut yogurt
2 cups cauliflower rice
2 tsp nutritional yeast seasoning
1 tbsp cilantro
1 tsp chili powder
1 tsp smoked paprika
1 tsp tomato paste
1 cup vegetable broth
1 clove garlic
0.5 small onion
0.5 medium red pepper
0.5 tsp ground cumin
0.5 tsp ground coriander
0.5 cup canned tomato
0.5 avocado
0.5 tsp salt
0.13 tsp black pepper
Instructions
1. Finely dice the onion, thinly slice the garlic and dice the bell pepper. Heat a tablespoon of olive oil in a large saucepan or Dutch oven over a low/medium heat. Add the onion, garlic and bell pepper. Sweat gently until tender and fragrant.
2. Add the soya mince to the pan along with the remaining tablespoon of olive oil. Add the chili powder, cumin, coriander and paprika – adding more or less as desired. Add a generous teaspoon of tomato paste and stir well. Pan fry over a medium heat for a few minutes to warm the spices and cook the mince.
3. Add the vegetable stock and chopped tomatoes to the pan. Stir well to combine. Bring up to a boil, then reduce to a simmer for 8-10 minutes to thicken the sauce. You still want some liquid, so do not allow the mince to dry out. Add more stock if needed.
4. While the chili is cooking, add the cauliflower rice to a small saucepan. Add two tablespoons of water. Set the rice over a medium heat and season with a pinch of salt and pepper. Stir well and heat through for 3-4 minutes until hot and the rice is just tender.
5. Divide the cauliflower rice between two serving bowls and top with the chili. Dice the avocado. Top the chili with the nutritional yeast, coconut yogurt, avocado and fresh cilantro to serve.